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Note on an inproved apparatus for testing spaghetti tenderness

Cereal chemistry, 1971, Vol.48 (5), p.554-558

1971

Volltextzugriff (PDF)

Relationship Between the GRL Spaghetti Tenderness Tester and Sensory Testing of Cooked Spaghetti1

Canadian Institute of Food Science and Technology journal, 1974-04, Vol.7 (2), p.155-156

1974

Volltextzugriff (PDF)

Alpha-amylase from immature hard red spring wheat. I. Purification and some chemical and physical properties

Cereal chemistry, 1976, Vol.53 (2), p.157-173

1976

Volltextzugriff (PDF)

Effect of protein content on the cooking quality of spaghetti

Cereal chemistry, 1972, Vol.49 (6), p.707-711

1972

Volltextzugriff (PDF)

Alpha-amylase from immature hard red spring wheat, 1: Purification and some chemical and physical properties

Cereal chemistry, 1976, Vol.53

1976

Volltextzugriff (PDF)

Effect of gluten on the cooking quality of spaghetti

Cereal chemistry, 1970, Vol.47 (2), p.173-180

1970

Volltextzugriff (PDF)

Rheology of durum wheat products

Cereal chemistry, 1975-05, Vol.52 (3)

1975

Volltextzugriff (PDF)

Effects of high rates of nitrogen on Neepawa wheat grown under irrigation. iI. milling and baking quality

Canadian journal of plant science, 1977-04, Vol.57 (2), p.337-350

1977

Volltextzugriff (PDF)

Relationship Between the GRL Spaghetti Tenderness Tester and Sensory Testing of Cooked Spaghetti

Canadian Institute of Food Science and Technology journal, 1974-04, Vol.7 (2), p.155-156

1974

Volltextzugriff (PDF)

Influence of genetics, environment and admixtures on low erucic acid rapeseed in Canada

Journal of the American Oil Chemists' Society, 1973-10, Vol.50 (10), p.395-399

1973

Volltextzugriff (PDF)

Density-dependent seed predation and plant dispersion of the tropical palm Normanbya normanbyi

Biotropica, 1995-03, Vol.27 (1), p.87-95

1995

Volltextzugriff (PDF)

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Note on an inproved apparatus for testing spaghetti tenderness

Relationship Between the GRL Spaghetti Tenderness Tester and Sensory Testing of Cooked Spaghetti1

Alpha-amylase from immature hard red spring wheat. I. Purification and some chemical and physical properties

Effect of protein content on the cooking quality of spaghetti

Alpha-amylase from immature hard red spring wheat, 1: Purification and some chemical and physical properties

Effect of gluten on the cooking quality of spaghetti

Rheology of durum wheat products

Effects of high rates of nitrogen on Neepawa wheat grown under irrigation. iI. milling and baking quality

Relationship Between the GRL Spaghetti Tenderness Tester and Sensory Testing of Cooked Spaghetti

Influence of genetics, environment and admixtures on low erucic acid rapeseed in Canada

Biological heterogeneity in idiopathic pulmonary arterial hypertension identified through unsupervised transcriptomic profiling of whole blood

Density-dependent seed predation and plant dispersion of the tropical palm Normanbya normanbyi

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